Chop Salad

My Version of the CPK Chop Salad

In the summer, there’s nothing better than a salad for dinner! I love trying new salads – there are SO many out there and variety IS the spice of life! Recently I had a lovely lunch at the California Pizza Kitchen where I enjoyed their Chop Salad.

I decided that I had to make my own version….it was too good not to have at home!

I basically took the same ingredients they used, lettuce (this is one of those times where iceberg lettuce is best) , tomatoes, turkey, salami, mozzarella, basil, and scallions. Chopped them up and made a mustard parmesan vinaigrette. Super easy – but you gotta chop! It’s a good time to work on knife skills!

CPK Chop Salad
CPK Chop Salad

The vinaigrette is what made it…here’s what I did:


  • 1 clove garlic, minced
  • 3 Tablespoons cider vinegar
  • 2 -3 teaspoons dijon mustard
  • Salt & Pepper to taste
  • 4-6 Tablespoons Olive oil (depends on how tangy you like your dressing)
  • A handful of freshly grated parmesan (about 4T)
  • The amounts may seem vague, but it’s all to taste!


  • Mix together garlic, vinegar, mustard, salt & pepper.
  • Whisk oil in mixture drizzling a little bit at a time.
  • Add Parmesan and whisk.
  • Pour over salad.

I know this may seem like an oversimplified recipe, but I promise you – it is a taste explosion when mixed with the salad. You won’t regret trying this one…

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